----------- Recipe via Meal-Master (tm) v8.02
       Title: Mimosa Ice Cream Crepes with Buttered Honey
  Categories: Desserts, Ice cream
       Yield: 6 servings
       6    Crepes                            1/2 c  Sugar (less 1 tablespoon)
            Mimosa blossoms                     2    Egg yolks
     1/2 c  Milk                              1/2 c  Light flower honey
   1 1/2 c  Whipping cream                    1/4 c  Sweet butter
   POSTED BY: Jim Bodle 2/93 Place rice in a strainer and pour the boiling
   water over rice. Drain well. steep 1 hr., or until all is thick and creamy.
   Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm
   or chilled, with whipped cream.
     Jeff Smith, “The Frugal Gourmet on our Immigrant Ancestors” Contributed
   to the echo by: Kathi Crockett Now, I'd better get a recipe in here before
   the troups kick me out. Here’s a fun and very easy party recipe for candied
   nuts: CARMELED PEANUTS Beat egg white and water until frothy - not stiff.
   Add peanuts, stir until they are well coated. Combine sugar and salt then
   pour this over the nuts & eggwhite mixture. Bake at 225 on a greased,
   tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.
   This makes a nice, big batch and is delicious. You can also use other nuts.
   I first started doing this because I was always at a loss as to what to do
   with the leftover nuts from Christmas and this certainly takes care of them
   in short order. It’s one of those recipes where you can't eat just one.
   Contributed to the echo by: Pat Knox Fruit Buckle
   Cream together shortening and sugar. Add 1 beaten egg, then sift flour,
   baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup
   milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top
   and sprinkle with crumb topping.